Seafood Boil

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Prep Time: 15 mins | Cook Time: 45 mins | Serves: 8

Ingredients  

• 1 large onion, quartered  

• 1 lb. baby potatoes  

• 3–4 ears corn, cut into thirds  

• 8 oz lean andouille sausage (chicken/turkey, lower sodium), sliced  

• 1 lb. clams, rinsed  

• 1 lb. shrimp, peeled & deveined  

• 3 c collard greens, sliced  

• 2–3 jalapeños, sliced  

• 2–3 stalks of celery, sliced  

• 1–2 bell peppers, sliced into strips  

• 1 c mushrooms, halved (cremini or button work best)  

• 1 c cherry tomatoes, left whole  

Broth & Seasoning

• 3–4 Tbsp Jamie’s Old Bay (see separate recipe)  

• 6–8 c water or prepared low sodium broth  

• 1 lemon, halved  

• 4–6 garlic cloves, smashed  

• 2 bay leaves  

• Salt & pepper to taste  

Directions

1. Build the seasoned broth using water / broth, onion, garlic, lemon halves, bay leaves and Jamie’s Old Bay seasoning. Simmer for 10 minutes. This infuses the broth before adding heavier ingredients. 

2. Add potatoes and celery. Simmer for 12-15 minutes until tender. 

3. Add sausage, corn, collard greens, jalapeno, bell peppers and mushrooms. Simmer for 10 minutes.  

4. Add clams. Bring to a boil for 5-7 minutes until they open.  

5. Add shrimp, cherry tomatoes and remaining Old Bay seasoning. Cook for 2-4 minutes until shrimp turn pink and cherry tomatoes soften and slightly burst.  

6. Adjust taste, as needed.  

Notes

• Make your own version by adding chopped vegetables, such as dark leafy greens, mushrooms, eggplant, zucchini, bell peppers, and fresh tomatoes.

• Garnish options include fresh herbs such as basil, parsley, oregano and/or cheese, such as feta or goat.

Nutrition: (per serving) Calories: 176.6 | Total Fat: 3.7 g | Sat. Fat: 0.9 g | Chol: 83.5 mg | Sodium: 614.6 mg | Carb: 28.3 g | Protein: 18 g | Fiber: 4.9 g.

In the Kitchen | May 2026
Basecamp Prevention + Wellness, Providence | providencebasecamp.org